Introduction
Transform humble pantry staples into a vibrant bowl of sunshine with this Creamy Mexican Street Corn Soup! Perfect for busy weeknights, this recipe delivers big on flavor without sacrificing precious time. Get ready to experience the magic of elote in a whole new way – warm, comforting, and unbelievably delicious.
Why This Works
This recipe is a winner because it’s incredibly versatile, uses readily available ingredients, and comes together in under 30 minutes. The perfect balance of sweet corn, spicy chili, and creamy goodness makes it a crowd-pleaser, suitable for any skill level. It’s the ultimate weeknight supper that tastes like you spent hours in the kitchen!
Key Ingredients
🌽 4 cups frozen corn
🧅 1 medium yellow onion, chopped
🌶️ 1 jalapeño pepper, seeded and minced (optional)
🧄 2 cloves garlic, minced
🌿 1 teaspoon dried oregano
🌿 1/2 teaspoon cumin
🌶️ 1/4 teaspoon cayenne pepper (optional)
🐔 4 cups chicken broth
🥛 1 cup heavy cream
🧀 1/2 cup crumbled cotija cheese
🌿 1/4 cup chopped cilantro
🧈 2 tablespoons butter
Instructions
1️⃣ Melt the 🧈 butter in a large pot or Dutch oven over medium heat. Add the chopped 🧅 onion and minced 🌶️ jalapeño (if using) and cook until softened, about 5 minutes.
2️⃣ Stir in the minced 🧄 garlic, 🌿 oregano, cumin, and 🌶️ cayenne pepper (if using). Cook for 1 minute more, until fragrant.
3️⃣ Add the 🌽 frozen corn and 🐔 chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the corn is tender.
4️⃣ Remove the pot from the heat and carefully use an immersion blender (or transfer to a regular blender in batches) to blend the soup until smooth and creamy.
5️⃣ Stir in the 🥛 heavy cream. Heat through gently (do not boil).
6️⃣ Serve hot, topped with 🧀 crumbled cotija cheese and 🌿 chopped cilantro.
Handy Tips
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- If you don’t have cotija cheese, you can substitute with feta, Parmesan, or even a Mexican blend.
- Add a squeeze of lime juice at the end for extra brightness.
Heat Control
Simmering the soup gently ensures the corn cooks through evenly without burning the spices. Avoid high heat to prevent scorching. When reheating leftovers, use low heat to maintain a creamy consistency.
Crunch Factor
While the soup itself is smooth and creamy, the addition of crunchy cotija cheese and fresh cilantro provides a delightful textural contrast. For extra crunch, consider adding toasted pepitas (pumpkin seeds) or crushed tortilla chips as a garnish.
Pro Kitchen Tricks
- Roast the corn before adding it to the soup for a deeper, sweeter flavor.
- Use fire-roasted corn for an extra smoky dimension.
- Add a splash of your favorite tequila for a boozy kick (for adults only!).
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful and thoughtful gift! Package individual servings in charming mason jars, topped with a sprinkle of cotija cheese and cilantro, and tie with a festive ribbon.
Flavor Variations
🌟 Spicy: Add a pinch of chipotle powder for extra heat.
🌟 Citrusy: Add a squeeze of lime juice and some chopped orange zest for a refreshing twist.
🌟 Herby: Experiment with different herbs such as epazote or Mexican marjoram.
🌟 Creamy: Incorporate a dollop of sour cream or Greek yogurt for added richness.
Troubleshooting
- Soup too thin: Simmer uncovered for a few more minutes to reduce the liquid.
- Soup too thick: Add a little more chicken broth or water to thin it out.
- Soup not creamy enough: Add another tablespoon or two of heavy cream or use a higher fat milk alternative.
FAQ
Q: Can I use canned corn instead of frozen? A: Yes, but frozen corn often yields a creamier soup.
Q: Can I make this soup vegetarian? A: Absolutely! Substitute vegetable broth for chicken broth.
Q: How many servings does this make? A: This recipe makes approximately 6 servings.
Q: Can I freeze this soup? A: Yes, allow the soup to cool completely before freezing in an airtight container for up to 3 months.
Conclusion
This Creamy Mexican Street Corn Soup is your new go-to for a quick, flavorful, and satisfying meal. It’s so easy to make, you’ll wonder why you didn’t try it sooner! Share your culinary creations with us on Ratemyrecipes.com – we can’t wait to see your delicious results!
30-Minute Mexican Street Corn Soup: Your Busy Weekday Savior
A quick and delicious Mexican street corn soup, packed with flavors and perfect for busy weekdays.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic, chili powder, and cumin. Cook for an additional 1-2 minutes until fragrant.
- Add corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can blend in batches in a regular blender.
- Stir in heavy cream and season with salt and pepper. Heat through for another 5 minutes.
- Serve hot, topped with crumbled queso fresco, chopped cilantro, and lime wedges.
Tips
- For extra flavor, char the corn on a grill before adding it to the soup.
- Adjust the spice level by adding more or less chili powder based on your preference.